ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, small broccoli crowns, medium red potatoes, olive oil, sea salt, black pepper, onion powder, paprika, garlic, parmesan cheese
Provided by Camille Bergerson
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
- Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
- Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
- In a small bowl, blend the salt, pepper, onion powder, and paprika.
- Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
- Preheat oven to 400˚F (200˚C).
- Lightly mix the veggies on the pan with your hands to coat with the spices.
- Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
- Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
- Enjoy!
Nutrition Facts : Calories 883 calories, Carbohydrate 76 grams, Fat 37 grams, Fiber 14 grams, Protein 63 grams, Sugar 6 grams
ROASTED CHICKEN AND VEGETABLES
This Roasted Chicken and Vegetables is a family favorite that we make often. Quick and easy prep, a whole meal all in one dish, resulting in a deliciously seasoned chicken over a bed of vegetables.
Provided by Joanna Cismaru
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F.
- Season the ingredients: Add the potatoes, onion, tomatoes, peppers, and olives to a large bowl, and the chicken to another bowl. Add half of each the garlic, oil, vinegar, salt, pepper, and paprika over the veggies, and the other half of these ingredients to the chicken. Toss everything well.
- Roast: Dump the veggies into a large 9x13 baking dish. Arrange the chicken over the veggies. Roast for 1 hour, or until the chicken is cooked through and the potatoes are fork tender.
- Serve - Sprinkle the fresh basil all over the chicken and veggies. Serve, and drizzle some of the pan juices over the chicken.
Nutrition Facts : Calories 370 kcal, Fat 24 g, Carbohydrate 22 g, Protein 18 g, SaturatedFat 5 g, Cholesterol 54 mg, Sodium 421 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
BAKED CHICKEN BREASTS AND VEGETABLES
I got in from work one night and wanted something a little lighter. I had some frozen chicken breasts and fresh veggies. I added the spices at random and it turned out really good, I thought. There were no complaints from the others either.
Provided by Country
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
- Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 484.8 calories, Carbohydrate 23.8 g, Cholesterol 69.2 mg, Fat 31.5 g, Fiber 8.1 g, Protein 29 g, SaturatedFat 4.9 g, Sodium 923.2 mg, Sugar 10.8 g
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
STIR-FRY CHICKEN AND VEGETABLES
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Provided by Michael Scovetta
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
- Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.
Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g
CHICKEN BREASTS WITH VEGGIES
"This is my own spin-off of a favorite family recipe," writes Tony Lentini of Rogue River, Oregon. "I think that the vegetables are delicious baked with the chicken. They pick up the marinade flavor."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Pour 2 tablespoons marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Place chicken in an 11x7-in. baking dish coated with cooking spray. Arrange the potato, mushrooms, carrot, green pepper, olives and onion around chicken. Drizzle with reserved marinade. Sprinkle with cheese and Italian seasoning. , Cover and bake at 375° for 40-45 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 337 calories, Fat 11g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 576mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges
BAKED CHICKEN BREAST CASSEROLE
An easy and tasty chicken casserole that's also loaded with chunks of vegetables.
Categories Main Dish Casseroles Potatoes Poultry Chicken breast
Time 1h
Yield 4
Number Of Ingredients 24
Steps:
- Combine all seasonings. Cut vegetables into large chunks. Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables. Sprinkle spices on chicken only. Bake covered in a 350℉ (180℃) oven approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation: Dash some worcestershire sauce and/or hot sauce over the dish before baking.
Nutrition Facts :
LEMON AND HERB ROAST CHICKEN AND VEGETABLES
Enjoy a healthy version of Sunday roast chicken dinner in only 40 minutes. And save big by carving up three roasted chicken breasts for four people (it's plenty). If you buy a four-pack, roast the fourth breast and set aside to add to a green salad or soup later in the week.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
- Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
SKILLET CHICKEN AND VEGETABLES
Categories Chicken Onion Potato Poultry Vegetable Sauté Wheat/Gluten-Free Dinner Carrot Fall Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken on all sides with paprika, salt, and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add vegetables and stir 2 minutes. Sprinkle vegetables with flour and stir to coat. Gradually stir in broth and wine; bring to boil, stirring frequently. Return chicken and any juices to skillet; bring to boil. Reduce heat to medium-low. Cover and simmer until chicken is cooked through, about 30 minutes. Season with salt and pepper. Sprinkle with parsley.
FOIL BAKED CHICKEN AND VEGETABLES
Provided by twbart72
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Tear off four 12-inch pieces of foil. Place 1 chicken breast on each piece of foil. Cover each piece of chicken with 1/4 of the vegetables, butter, chicken broth, and seasonings, dividing ingredients equally. Fold foil around each breast to make a tight pouch. Place foil packages on cookie sheet and bake 30 to 40 minutes.
Nutrition Facts :
ROAST CHICKEN WITH VEGETABLES
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments - all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Preparing the Vegetables Peel the carrots and cut them crosswise into 1 1/2-inch-long pieces. Cut the thicker pieces in half lengthwise as well. Peel each onion and cut into quarters. Wash the potatoes under cold water to get rid of any dirt. Leave them whole and unpeeled. Scatter the carrots, onions, and potatoes on the bottom of a 9-by-13-inch baking or roasting pan. Sprinkle 1 1/2 teaspoons of the salt and 1/2 teaspoon of the pepper over them, and lay 2 sprigs of the rosemary on top. If you are using dried rosemary, put 1 tablespoon in the palm of your hand and crumble it over the vegetables.
- Preparing the Chicken The giblets, which consist of the liver, gizzard, and heart, plus the neck, are usually in a package inside the cavity of the chicken, between the legs. Remove them and discard or refrigerate them to use later. If there is a pale-yellow chunk of fat on either side of the cavity, pull or cut it off and discard. Hold the chicken under cold running water and rinse it inside and out. Shake off excess water and pat dry with paper towels. Sprinkle the remaining 11/2 teaspoons of salt and 1/2 teaspoon of pepper over the outside of the chicken, rubbing them all over the skin. Set the chicken, the breast side facing up, on top of some of the vegetables, with the remaining ones surrounding the bird. Insert a dial-type (not instant-read) thermometer into the breast, taking care that the rod of the thermometer does not touch any bones.
- Roasting the Chicken Put the chicken in the center of the oven and set the timer for 30 minutes. When the timer rings, remove the pan from the oven and, using a large spoon, turn over the vegetables that surround the chicken. Don't bother with the vegetables under the chicken. Return the pan to the oven and set the timer for 30 more minutes. After 30 minutes, take the chicken out of the oven to check for doneness. Insert the tip of a small paring knife into the meat of the thigh where it attaches to the body. If the juices that run out are pink, the chicken needs to continue cooking for another 10 to 15 minutes. If the juices are clear, it is done. The meat thermometer should show a temperature of 170 degrees F to 180 degrees F when the chicken is done.
- Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES
This easy grilled chicken and vegetables recipe takes 30 minutes to make and is a delicious, healthy family dinner plus it is great for meal-prep.
Provided by Alida Ryder
Categories Easy Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Pre-heat the grill/griddle pan.
- Season the chicken with salt and allow to sit while you make the marinade.
- Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
- Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
- Grill the vegetables until they are starting to char and are cooked to your preference.
- Remove from the grill and serve with the chicken and lemon wedges for squeezing.
Nutrition Facts : Calories 305 kcal, Carbohydrate 11 g, Protein 26 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 733 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
15 MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES (ONE PAN)
Healthy chicken breast pieces and vegetables coated with Italian seasoning, olive oil and baked (roasted) in the oven for 15 minutes.
Provided by Layla
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degree F.
- Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.
- Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
ROASTED CHICKEN BREASTS WITH ROOT VEGETABLES AND THYME
Make and share this Roasted Chicken Breasts With Root Vegetables and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat the oven to 425°.
- Lightly oil a roasting pan.
- Toss the potatoes, carrots, turnip, and parsnip in a large bowl with the oil, 1 teaspoon of the thyme, 3/4 t. salt, adn 1/2 t. pepper.
- Spread in the roasting pan.
- Season the chicken with the remaining 3/4 t. salt and 1/2 t. pepper, then sprinkle with the remaining 1 t. thyme.
- Nestle the chicken, skin side up, among the vegetables.
- Roast, occasionally scraping up and turning the vegetables with a metal spatula, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken breasts reads 170°, about 35 minutes.
- Transfer the chicken and vegetables to a platter.
- If the chicken is tender before the vegetables are done, tent the chicken with foil, then continue roasting the vegetables.
- In either case, tent the platter while making the pan sauce.
- Place the roasting pan over 2 burners on high heat.
- Add the broth and bring to a boil, scraping up the browned bits in the bottom and sides of the pan.
- Boil until reduced to about 1/3 cup, about 5 minutes.
- Remove from the heat, and whisk in the butter to lightly thicken the sauce.
- Pour over the chicken and vegetables and serve hot.
Nutrition Facts : Calories 391.4, Fat 17.1, SaturatedFat 4.9, Cholesterol 54, Sodium 1016.2, Carbohydrate 39.9, Fiber 5.2, Sugar 5.4, Protein 21
KABOBLESS CHICKEN AND VEGETABLES
As the primary caregiver for my grandma, I am trying to cook healthier for her. I am fascinated with Mediterranean cuisine. It is much easier to have chicken and vegetables off the kabob, which inspired this sheet-pan dinner. -Chelsea Madren, Fullerton, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 15g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
BAKED CHICKEN BREASTS WITH VEGETABLES
Baked Chicken Breasts with Vegetables are so flavorful and particularly low-fat compared to dark meat chicken. I am sharing with you all the secrets to yield the most delicious, tender and juicy chicken breast.
Provided by Izzy
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Set aside a large baking sheet.
- Pat dry chicken breasts and rub with oil. Then place them on the baking sheet.
- Add potatoes and tomatoes around the sheet pan and arrange them in one layer. Sprinkle minced garlic, oregano across the pan. Add salt and pepper to taste.
- Toss to mix well. Place several lemon slices on top of chicken.
- Bake for 18 to 20 minutes (add green beans during the last 10 minutes).
- Broil for the last 5 minutes, if your chicken breasts look too pale.
- Remove chicken breasts from the oven and let rest for 5 to 10 minutes before serving. Cover with aluminum foil while resting. Serve and enjoy!
STOVE TOP CHICKEN BREASTS WITH VEGETABLES AND FRESH MUSHROOMS
This takes advantage of the huge Perdue chicken breasts now available to make a stove top dish that only requires 70 minutes to cook!
Provided by patriciafulda
Categories One Dish Meal
Time 1h30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Film the bottom of a very large kettle or Dutch oven, add butter, and cook over medium heat until butter is melted. Raise heat and brown chicken breasts on both sides; remove from kettle or Dutch oven.
- Add diced onion and cook until onion is transparent. Add chicken breasts back into kettle or Dutch oven and add remaining onions, water, salt, chicken boullion, parsley, bay leaf, and thyme. Bring contents to a boil, cover, and simmer for 10 minutes.
- Add potatoes, carrots, and mushrooms, raise heat to bring contents to a boil, cover, and simmer for 50 minutes.
- Remove meat and vegetables to a warmed vegetable dish. Raise heat to high and boil liquid for 10 minutes. Mix cornstarch with water, stir in, and boil until sauce is glossy and slightly thickened. Add butter, stir until butter is melted, and pour sauce over the meat and vegetables.
- Cut chicken breasts in half horizontally for easy serving and add salt and pepper to taste.
Nutrition Facts : Calories 555.4, Fat 23.9, SaturatedFat 7.2, Cholesterol 61.9, Sodium 1822.3, Carbohydrate 64.3, Fiber 9.6, Sugar 15.4, Protein 24.9
ONE PAN ROASTED CHICKEN AND VEGETABLES
Healthy, quick and easy, roasted or baked chicken and vegetables recipe, homemade with simple ingredients in sheet pan/ one pan in 30 minutes. Loaded with Italian flavors!
Provided by Abeer
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Line a large sheet pan with foil paper (Dimensions: 18 x13).
- Place chicken, peppers, zucchini, broccoli, onions, carrots, green beans, potatoes, garlic on the baking tray.
- Drizzle butter and olive oil all over the chicken and veggies.
- Sprinkle Italian seasoning, salt, pepper, paprika.
- Drizzle lemon juice.
- Toss everything until vegetables are fully coated.
- Bake at 475 degrees F for 15-20 minutes, making sure to toss everything, halfway through for even cooking.
- Remove from oven and sprinkle parmesan cheese. Enjoy!
Nutrition Facts : Calories 267 kcal, Carbohydrate 16 g, Protein 27 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 322 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
SIMPLE CHICKEN BAKE
Make and share this Simple Chicken Bake recipe from Food.com.
Provided by iewe7726
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Flatten each chicken breast with rolling pin and place in greased 13x9-inch baking dish.
- Place cheese slice over chicken.
- Combine chicken soup and 1/3 cup water and pour over chicken.
- Mix stuffing mix according to package directions and sprinkle over chicken.
- Bake uncovered at 325 degrees for 45 minutes or until chicken is done.
Nutrition Facts : Calories 466.1, Fat 17.9, SaturatedFat 8.5, Cholesterol 115.4, Sodium 1144.7, Carbohydrate 33.3, Fiber 0.9, Sugar 4.6, Protein 41.1
SLOW-COOKER CHICKEN BREASTS AND VEGETABLES
Enjoy Slow-Cooker Chicken Breasts and Vegetables after a long day! Prep for this slow-cooker chicken breasts recipe takes just 20 minutes before work.
Provided by My Food and Family
Categories Home
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine all ingredients except chicken, paprika and black pepper in slow cooker sprayed with cooking spray; top with chicken.
- Combine paprika and black pepper; sprinkle over chicken. Cover with lid.
- Cook on LOW 8 to 9 hours (or on HIGH 4 to 4-1/2 hours).
Nutrition Facts : Calories 200, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
CHICKEN AND STUFFING CASSEROLE WITH VEGETABLES
This is the ULTIMATE Comfort Food! This Creamy Chicken and Stuffing Casserole packs used leftover rotisserie chicken, a creamy base, lots of vegetables, and a rich and savory stuffing topping for an amazingly delicious and incredibly easy dinner casserole.
Provided by Kimber
Categories Dinner
Number Of Ingredients 7
Steps:
- Preheat oven to 375˚F.
- Combine the cream of chicken soup, sour cream, and 1/2 cup chicken broth. Then stir in the shredded chicken and mixed vegetables. Spread in the bottom of a 2.5 qt casserole dish.
- In a small bowl, combine the melted butter, remaining 1/4 cup broth, and stuffing and then spread over the top of the casserole.
- Bake for 30-40 minutes until the edges are bubbly and the casserole is hot throughout.Optional: For an extra crispy stuffing topping, turn oven to broil for the last 3-5 minutes of baking time. Keep a close eye on it so that it does not burn.
Nutrition Facts : Calories 420 kcal, Carbohydrate 26 g, Protein 23 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 87 mg, Sodium 921 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
CHICKEN AND VEGETABLES IN FOIL PACKETS
Chicken and Vegetables in Foil Packets is the perfect easy meal! Flavorful, juicy chicken and seasoned veggies are a healthy family favorite!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 450˚F.
- Cut out 4 sheets of foil, each measuring about 12"x12". Set aside.
- In a large mixing bowl combine the chopped chicken, peppers, zucchini, onion, and garlic.
- To the chicken mixture add olive oil, paprika, Italian Seasoning, garlic powder, onion powder, salt, and pepper; mix well until thoroughly combined.
- Spoon mixture evenly onto the 4 foil sheets.
- Fold all sides of the foil over the ingredients and seal it closed.
- Transfer the foil packs to a large baking sheet and cook for 20 to 25 minutes, or until chicken is cooked through and veggies are tender. Chicken is cooked through when internal temperature registers at 165˚F.
- Remove from oven.
- Carefully poke a hole in the top of the packets, to let some of the steam out. Open the packets away from your face because of the remaining steam inside.
- Taste for salt and pepper, and adjust accordingly.
- Garnish with pepper flakes, if using, and chopped parsley.
- Serve.
Nutrition Facts : Calories 245 kcal, Carbohydrate 11 g, Protein 26 g, Fat 11 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Sodium 434 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 7 g, ServingSize 1 serving
SIMPLE BAKED CHICKEN BREAST AND VEGETABLES
A great all-in-one dinner with chicken breasts, asparagus, mushrooms, yellow squash, onion, and butter that is simply baked in the oven.
Provided by Kara Brummett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine asparagus, mushrooms, squash, and onion in a baking dish. Add 3 tablespoons melted butter and stir to combine.
- Bake in the preheated oven for 15 minutes. Remove from the oven and stir; leave oven on.
- Place chicken breasts on top of vegetables in the baking dish and pour remaining melted butter on top. Season with seasoned salt. Return baking dish to the oven and cook 15 minutes more.
- Remove from the oven, turn chicken breasts over, and stir vegetables. Spoon juices from the bottom of the baking dish over chicken. Return to the oven and bake until chicken is no longer pink in the middle and juices are clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 272.7 calories, Carbohydrate 8.5 g, Cholesterol 95.1 mg, Fat 14.7 g, Fiber 3.2 g, Protein 28.2 g, SaturatedFat 8.1 g, Sodium 182.9 mg, Sugar 3.4 g
CHICKEN AND VEGETABLE BAKE
Super simple and tasty...minimal prep time. This came from Fix it and Forget it Litely...A compilation of crockpot cooker recipes. I used the garlic powder liberally, and did not limit it to the 1 tsp. listed in the original recipe. I also used a 6 qt. crockpot and only made 1/2 a recipe so it took less than the 4 hours when cooked on the high setting. If you are halving the recipe, I still recommend using the entire amount of potatoes and vege's!
Provided by Laura36
Categories One Dish Meal
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with pepper and garlic powder.
- Put chicken in bottom of slow cooker.
- Pour half of the dressing over meat, making sure all pieces are glazed.
- Add potatoes, vege's and water chestnuts.
- Pour remaining dressing over them, making sure vege's are all lightly coated.
- Cover.
- Cook on high 4 hrs or on low 7-8 hours.
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- Gather 3 dishes. Place the flour and garlic powder in one, scramble the eggs and place them in another, and mix the bread crumbs and parmesan in the last.
- Coat each piece of chicken in the flour mixture, then dip in the egg mixture, and then roll in the bread crumbs to coat.
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OVEN BAKED CHICKEN VEGETABLE CASSEROLE RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanTotal Time 40 minsCategory ChickenCalories 320 per serving
- Placecubed chicken, bell peppers, Brussel sprouts, broccoli, zucchini, and baby carrots onto the greased baking pan.
EASY CHICKEN AND VEGETABLE BAKE RECIPE - COOK EAT GO
From cookeatgo.com
5/5 (1)Category EntreeCuisine AmericanTotal Time 1 hr 10 mins
CHICKEN BREASTS WITH CREAMY VEGETABLE TOPPING RECIPE ...
From foodandwine.com
4/5 Total Time 40 minsServings 4
- Heat the oven to 425°. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
- Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.
QUICK SKILLET-ROASTED CHICKEN WITH SPRING VEGETABLES ...
From foodandwine.com
5/5 (14)Total Time 55 minsCategory Chicken Breast
- Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.
- Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.
- Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables.
BAKED CHICKEN AND VEGETABLES - DOMESTICALLY CREATIVE
From domesticallycreative.com
Estimated Reading Time 3 mins
BAKED ITALIAN CHICKEN AND VEGETABLES - JULIA'S ALBUM
From juliasalbum.com
4.9/5 (32)Total Time 40 minsCategory Main CourseCalories 548 per serving
TOP 20 QUICK AND EASY CHICKEN CASSEROLE RECIPES
From thespruceeats.com
- Chicken a la King Casserole With Noodles. Chicken a la King is chicken in a cream sauce, often with mushrooms, frequently served over pasta. This casserole takes the dish to another level by adding pimientos, celery, and cheddar cheese and baking it all together under a layer of buttery breadcrumbs.
- Classic King Ranch Chicken Casserole. This Tex-Mex king ranch chicken casserole uses corn tortillas as you'd use lasagna noodles and creates layers with cheese and creamy, spicy chicken.
- Creamy Chicken and Spinach Casserole. Combining spinach, cream, Parmesan cheese, and cooked chicken, this one-dish chicken and spinach casserole is sure to satisfy, especially since it's topped with crispy breadcrumbs.
- Ritzy Chicken Casserole. The Ritz crackers crushed and drizzled with butter on the top and bottom of the dish make this chicken casserole a fan favorite.
- Chicken and Dressing Casserole. This chicken and dressing casserole is perfect for when you have leftovers from a big holiday meal or a weekend gathering.
- Homemade Chicken and Biscuits. Chicken and biscuits is a traditional Southern dish that's perfect for a family dinner. The chicken is cooked in a tasty broth and then covered in a rich creamy sauce with peas.
- Simple Chicken and Rice Casserole. With just 5 ingredients, this chicken and rice casserole is fast to put together: onion soup mix, rice, chicken, water, and canned cream of mushroom soup.
- Doritos Chicken Casserole. Doritos and creamy chicken come together in 50 minutes in this filling and tasty bake. It also incorporates sour cream and cheese – sounds like a layered dip!
- Chicken and Stuffing Bake. This chicken and stuffing casserole brings a little bit of Thanksgiving to the weekday dinner table. Stuffing mix is combined with chicken, celery, onion, garlic, and cream of chicken soup, making for a true comfort food dish.
- Chicken Bog. Chicken bog is a dish from South Carolina that traditionally is made to serve a crowd. This recipe is easy to scale up or down for just a few people or a party.
BAKED CHICKEN BREASTS WITH LEMON & VEGGIES — EATWELL101
From eatwell101.com
Servings 4Calories 527 per serving
BAKED CHICKEN AND VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
Cholesterol 163.61 mgSaturated fatty acids 4.71 g
BAKED CHICKEN BREAST WITH VEGETABLES RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 40 mins
EASY CHICKEN AND VEGETABLE RECIPES
From tfrecipes.com
RECIPE OF AWARD-WINNING SAUTéED CHICKEN BREAST WITH ...
From recipes.homemades.buzz
10 BEST SAUTEED CHICKEN BREAST AND VEGETABLES RECIPES - YUMMLY
From yummly.com
BAKED BONELESS SKINLESS CHICKEN THIGH WITH VEGETABLES ...
From therecipes.info
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